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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Diallyl polysulfide |
| Synonym(s) |
2-Propenyl polysulfides
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| Latest JECFA evaluation |
2000 (Session 55)
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| Status of specification |
Full |
| Chemical name |
Mixture of diallyl di-, tri-, tetra-, and pentasulfides
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| JECFA number |
588 |
| CAS number |
72869-75-1
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| FEMA number |
3533
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| COE number |
11912
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| FLAVIS number |
-
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| Molecular weight |
- |
| Chemical formula |
C6H10S2
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| Physical form/odour |
pale yellow liquid with strong garlic-like odour |
| Solubility |
insoluble in water; slightly soluble in alcohol; miscible in oil |
| Solubility in ethanol |
- |
| Boiling point (°C) |
68 (15 mm Hg) |
| Assay min % |
95 |
| Acid value max |
- |
| Refractive index |
1.643-1.653 |
| Specific gravity |
1.220 (20°) |
| Other requirements |
allyl disulfides 2-10%; allyl trisulfides 20-30%; allyl tetrasulfides 30-40%; allyl pentasulfides 30-40%; the number of S atoms in the chemical formula varies from 2 to 5 |
| ID Test |
IR, HNMR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/588-ir.gif
http://www.fao.org/ag/agn/jecfa-flav/img/img/588-hnmr.gif
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